These Chicken Enchiladas are a great make ahead recipe for busy nights.
I participated in an Influencer Activation on behalf of Influence Central for Calphalon. I received product samples and a promotional item to thank me for my participation. #KnifeSkills
Chicken Enchiladas are one of my son’s favorite meals. He would eat them 7 days a week if I let him. He loves all of the chicken and cheese and the tangy sauce.
I love this recipe for several reasons. First, I can use leftover chicken or a rotisserie chicken and that’s a HUGE time saver. I also love this recipe because I can make his favorite meal one (or more) days before I’m planning on serving it — another great time saver!
And, (if that’s not enough to convince you to make these) you can even freeze these enchiladas and bake them when you’re ready to eat them. Why not make a double batch and stick one in the freezer?!
There are a few tricks that I’ve learned along the way that will help you get maximum flavor. First, the tortillas I use are corn and flour. I like the flavor and texture of the mix. Make sure you look for them at your grocery store.
The second trick is to make sure you grill the tortillas. I have a gas cook top so I just place them on the burner right over the flame. I leave them there until they start to slightly char around the edges. Just a little…not too long. If you don’t have a gas cook top, you can easily use a grill pan or even a frying pan to get the same slightly charred flavor.
Next, make sure you grate your own cheese. You get a much nicer melt than the pre-shredded type. But, if you’re in a pinch, go ahead and use the pre-shredded. I won’t tell.
When making this recipe it’s important to use good quality knives.
I get asked all of the time what my favorite cooking tool is and, hands down, it’s a good quality knife. Good tools make food prep so much easier.
This Calphalon Self-Sharpening Cutlery is a great set for any home cook. These knives are made from high-carbon, no stain forged stainless steel and feature full tang construction and a comfortably balanced, triple-riveted handle. I love how they fit so perfectly in your hand. It really makes chopping, cutting and slicing comfortable and easy.
I also love the SharpIN Technology of these knife sets. They have ceramic sharpeners built into the slots of the stainless steel part of each storage block. The knives are automatically sharpened at the correct angle every single time you use them.
Calphalon is a leading manufacturer of premium quality cookware, cutlery, bakeware, and accessories for the home cook. So you know that you can trust the craftsmanship of these knives.
This enchilada recipe calls for diced onions. Here’s a quick and easy way to dice onions.
You can learn even more cutting techniques on the Calphalon Knife Skills website.
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For more recipe inspiration, be sure to check out these pages on It is a Keeper:
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Easy Chicken Enchiladas
- 8 Corn and flour tortillas
- 1 large onion diced
- 1 tablespoon canola oil
- 2 cups cooked chicken shredded
- 2 10 oz can enchilada sauce
- 16 oz cheddar cheese shredded
- 2 green onions sliced
- Grill tortillas until lightly charred on one side; set aside.
- In a large skillet (I prefer to use cast iron), heat canola oil over medium high heat.
- Add onion and sauté until translucent and lightly browned, about 5 minutes.
- Remove onion from skillet; set aside.
- Add enchilada sauce to skillet and warm over medium low heat.
- Place a thin layer of sauce in the bottom of a 13x9 casserole dish.
- Begin assembling enchiladas by dipping a tortilla into the sauce and placing it on a flat surface.
- Place 1/8 of the chicken down the center of the tortilla; add 1/8 of the onions and a small amount of cheese on top.
- Roll up the enchilada and place it, seam side down, in the casserole dish.
- Repeat with remaining tortillas.
- Pour remaining sauce over the top the enchiladas in the casserole dish and top with the remaining cheese.
- If planning to freeze or make ahead, stop here and cover enchiladas tightly and store in the refrigerator or freezer.
- When ready to eat, bake at 350 for 30 minutes.
- Top with sliced green onions.
Estimated Nutritional Information
The nutritional information provided are estimates. To learn more about how I calculate this information go to www.itisakeeper.com/about-its-a-keeper/privacy-disclosure-policies/